Yum Yum Katsu 얌얌카츠

Each cutlet is breaded only when ordered. The crust stays light and crisp and the pork inside keeps its juice and grain. Hire katsu, lean tenderloin, stays soft even when cut thick; rosu katsu, loin, gives more chew and a strip of fat along the edge. Two diners sharing one of each will taste the difference clearly under the same crumb. A first piece with just salt and a second dipped in sauce show off both sides, and the shredded cabbage salad comes with plenty of perilla dressing. Because the coating takes on little oil, the meal sits lightly.